The Peppers of Deliciousness

I really love these peppers, and I hope that you will too! I usually try to cook them over a fire (we’re lucky enough to have a fire pit) or a grill but they’ll work well in the oven as well. The ingredients list might seem a little long but don’t get intimidated – it’s easy!

Stuffed Sweet Chilis

1lb pork or beef chorizo (i prefer pork)

1 med onion, chopped

2 bags yellow rice (you can get a brand called Mahatma at the store – best rice there is for this)

2 large tomatoes, chopped

3 green onions, sliced

1 large package sweet chili peppers

cheese (optional but gives it some melty goodness. You could use anything from cheddar to cojito, manchego, queso fresco, etc) but make sure to shred/cube it

1 lime (or splash lime juice)

1 orange (or splash orange juice)

1 tbsp. cumin

1 tsp. chili powder

1 tsp. dill

1 tbsp. vinegar

salt and pepper to taste

Brown the onions in a large pan in a little olive oil over medium heat. When they start getting soft, add the chorizo and brown until well cooked. At the same time, cook rice in another pan according to directions. In a large bowl, mix onion/chorizo mixture, rice and the rest of the ingredients (can be prepared several days beforehand). I like to let mine sit in the fridge to make it easier to stuff the peppers but it doesn’t really matter. Chop the stems off of the sweet peppers and clean out the insides, and then fill with stuffing! Whatever is left over is great by itself or in a taco salad so don’t worry about having too much. I like to use the handle of a wooden spoon to get the stuffing nice and packed in there. Grill your peppers and serve!